Deliciously Moist Carrot Cake

21
Cassie *

By
@1lovetocook1x

I know a lot of folks don't like making scratch cakes...well if you like carrot cake, here's one for you...its super moist, and stays that way too...you need to give this cake a try...Using a yellow cake mix, pudding and I soak the raisins in orange juice the night before, to soften...this is my all time favorite carrot cake...we just love it!!

Made this one for a friends Birthday...is she ever gonna be surprised...she love this cake...hope she don't mind me cutting it for a picture!!! LOL!


Shared from a dear Friend from Church "Margaret" and tweaked by me...
My photos..

Rating:

★★★★★ 6 votes

Comments:
Serves:
12
Prep:
45 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • PREP TIME CAN BE CUT WAY DOWN IF YOU HAVE A FOOD PROCESSOR FOR GRATING THE CARROTS

  • 1 - 16.25 oz
    yellow cake mix
  • 1 - 3.25 box
    instant, french vanilla pudding mix , you could use plain vanilla
  • 2 1/2 tsp
    cinnamon
  • 1/2 c
    vegetable oil
  • 4
    eggs
  • 1 c
    raisins
  • enough
    orange juice to soak raisins - i do this the night before making...a few hours would work ( this step is totally optional)
  • 2/3 c
    orange juice
  • 3 c
    grated carrots
  • 1/2 c
    chopped, walnuts
  • FROSTING

  • 1 - 8 oz
    cream cheese, softened
  • 1/2 c
    unsalted butter, softened
  • 3 - 31/2 c
    confectioners' sugar
  • 3 - 4 Tbsp
    orange juice, or to spreading consistency
  • 1/2 tsp
    orange extract, optional

How to Make Deliciously Moist Carrot Cake

Step-by-Step

  1. I prepped for this cake last night, grated the carrots, chopped nuts and soaked the raisins. It took a total of 5 minutes to put together. You don't have to soak the raisins, I just like how it plumps them and makes them a lot softer.

    Preheat oven to 350 degree F.

    Grease and flour 2 - 9 inch cake pans. Set aside.
  2. In a large mixing bowl, whisk the cake mix, pudding and cinnamon together.
  3. Whisk the eggs, orange juice and oil in a separate bowl.

    Now, pour this into the dry ingredients and mix well. It will be a thick batter.
  4. Stir in raisins, walnuts and shredded carrots. Stir until well combined.
  5. Pour evenly into the 2 cake pans. I plop them each once on the counter, to release any air bubbles.

    Bake for 25 - 30 minutes, or until pick comes out clean.
  6. Remove from oven to a cooling rack. Cool for 10 minutes, then remove the cakes, and continue cooling on racks.
  7. Frosting:

    In a large bowl, beat the cream cheese with the butter until fluffy.
  8. Add sugar, orange extract if using and enough orange juice until frosting is smooth and spreadable.

    Note: If you don't want the orange flavor, just add vanilla and 3 - 4 tablespoons of cream or milk in the place of the orange juice.
  9. Spread frosting on the bottom cake layer. Then spread on top and sides.

    I saved some frosting out, to color and decorate. Being it's a birthday cake, had to fancy it up...
  10. Although I have never made this into a 9 x 13, I'm quite sure you could...adjust baking time accordingly.

    Enjoy!

Printable Recipe Card

About Deliciously Moist Carrot Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American




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